Mexican Beef and Spicy Rice

30 Aug 2023


500g mince beef

250g rice

150g jarred green chillies

400g chopped tomatoes

400g kidney in chilli sauce

300g sweetcorn

1 tbsp extra virgin olive oil

500ml chicken stock

1 tbsp ground cumin

1 tbsp smoked paprika

1 tbsp chilli powder

350g grated cheddar and Monterey Jack cheese

Fresh coriander to garnish


  1. In a large skillet over medium heat, heat the oil. Add in the onion and cook for 2 minutes, then add the mince and cook until no longer pink, breaking up with a wooden spoon. Drain the fat.
  2. Move the beef to one side of the skillet and add the rice to other side. Cook 2 minutes, then add the tomatoes, beans, sweetcorn, chillies, and spices. Season then pour over the stock.
  3. Bring to a simmer, cover and cook for around 20 minutes, stirring occasionally.
  4. Sprinkle over the cheese and cover for 2-3 minutes until it has all melted.
  5. Finish with some fresh coriander and serve.